It's been a great season for growing kale. I tried a new heirloom variety this year, Couve Tronchuda, which I first heard about/saw on an episode of The Victorian Kitchen Garden (now there's a great YouTube find...) This kale I actually like, a lot. It tastes much more like cabbage (love) and it has beautiful, spade-shaped leaves. Anyway, finding myself in possession of a dozen or so perfect second crop leaves, I decided I'd invent something that would make use of a bunch of other vegetables I had ready in the garden and add to my freezer stash at the same time.
Introducing: Asian-Kale Wraps!
They are kind of like cabbage rolls, but are filled with stuff you might find in a delicious spring roll. Best of both worlds, I think.
You could use a mixture of vegetables that you prefer, but I rummaged and poked and found this assortment: carrots, zuchinni, patty pan squash, rat tail radishes, chives, minced fresh ginger, minced garlic. Last night, I pulled a small pork roast out of the freezer and roasted it in the crockpot overnight, after rubbing it with Chinese Five Spice powder. After letting it cool completely in the fridge, I sliced it up and added it to the vegetables. A hearty slosh of Thai Sweet Red Chile sauce and a good mix with my hands, and the filling was complete.